because breakfast.

October 5, 2015

Waffles

This weekend was waffle weekend. I purchased a waffle iron a little while back, but hadn’t gotten around to using her until now. We were finally home and it seemed like a nice “warm me up” breakfast for our first chilly weekend of the season.

On top of waffles this weekend, we also had a little visitor. My almost 9 month old nephew stayed with us. He is our littlest visitor so far and also one of our cutest (sorry out o’ town pals, but it’s true). What more could you possibly want in a weekend? That little love muffin woke us up smiling each morning. It was early as heck and still dark but we didn’t mind at all. We played in our PJ’s, watched the sun come up and made fresh waffles for breakfast. Then came bath time and nap time and more play time and snuggles. We miss him already and he’s been gone just three hours. My husband literally borrowed the neighbors dog to compensate. It helped, but it’s not the same.

So to keep my mind off missing our little buddy let’s talk about these waffles. If you’re going to have waffles twice in one weekend you have to change it up. We did one sweet and one savory, but the base waffle was the same in both. Oh, and after these puppies you’ll be full til’ dinner time which is great. Save making lunch for the work week.

Ingredients n’ thangs:

For the Waffles

2 Cups Flour

4 Teaspoons Baking Powder

1 Tablespoon Sugar

1 Teaspoon Salt

2 Eggs

1 1/2 Cups Milk

1/3 Cup Melted Butter

Splash of Vanilla Extract

For the Sweet Waffle

Banana

All Natural Peanut Butter

Butter

Cacao Nibs

For the Savory Waffle

Avocado

Eggs

Salsa

Red Pepper Flakes

Start by making your batter. I made mine in advance while my little monkey man ate his breakfast in the kitchen with me. We kept it refrigerated overnight to re-use the next day.

Mix together all dry ingredients in your mixing bowl.

In a separate bowl whisk eggs and then add milk, melted butter and vanilla extract. Add wet bowl ingredients to dry bowl and mix well with electric mixer. When you’re ready, ladle the batter into your waffle iron and close the lid. Our waffle maker makes 4 rectangular belgian waffles and I used about 1/3 cup of batter per waffle.

Once cooked to your liking, add your preferred toppings. Butter and syrup are always a great go to, but we mixed it up a bit.

Sweet waffle folks:

On the stove top, warm some peanut butter with a little bit of butter and let it melt. Top waffle with sliced bananas and then drizzle the peanut butter mixture on top. Sprinkle with cacao nibs or chocolate chips. We also sprinkled a little cinnamon and some of our guests added syrup and/or honey to the mix. This is your waffle! You do you!

Savory Waffle Folks:

Start by getting your water boiling to poach your egg. Slice a half an avocado then use a wooden spoon to remove from skin. Place that on the waffle and then top it with your egg, some salsa and red pepper flakes. Runny yolks are key, but again this is your waffle. Scramble ’em if you please!

Next up on our waffle list might be a waffle sandwich of some sort. What do ya’ll think about that?!